Italian chili con salsicce

Name: Italian chili con salsicce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (400 g) white beans (e.g. cannellini); 2 Onions; 2 Garlic cloves; 2 red chillies; 2 TABLESPOONS Olive oil; 6 Salsicce (approx. 85 g each; coarse Italian sausage); 75 ml dry red wine; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper, sugar; 125 g Mozzarella; 5-6 Stem(s) Basil; 7-10 Tbsp grated zest of 1 organic lemon

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (400 g) white beans (e.g. cannellini)
2 Onions
2 Garlic cloves
2 red chillies
2 TABLESPOONS Olive oil
6 Salsicce (approx. 85 g each; coarse Italian sausage)
75 ml dry red wine
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper, sugar
125 g Mozzarella
5-6 Stem(s) Basil
7-10 Tbsp grated zest of 1 organic lemon

Directions

1
Rinse the beans in a sieve and let them drain. Peel onions and garlic. Halve onions and cut into thin strips. Cut garlic into fine slices. Clean the chillies, cut lengthwise, remove seeds, wash and chop finely.
2
Heat the oil in a frying pan or large pot. Press the salsicce directly into the oil and fry in it until coarse crumbly. Add onions, garlic and chilli and fry briefly. Add wine, tomatoes and about 150 ml water, bring to the boil.
3
Season with salt, pepper and sugar. Crush the tomatoes a little. Simmer covered chili for about 10 minutes. After about 5 minutes add beans and warm up.
4
In the meantime, place the mozzarella between kitchen paper. Squeeze gently so that liquid escapes and the mozzarella becomes as dry as possible. Tear the cheese finely with your hands. Wash and shake the basil dry, pluck the leaves and cut them finely.
5
Mix both with lemon peel.
6
Season the chili again with salt, pepper and sugar. Serve the chili with mozzarella mix. Goes well with baguette.